Pin This Autumn Harvest Farro Salad is my go-to when the weather cools down and root vegetables are at their sweetest. Nutty farro, caramelized sweet potato and beet, juicy apples, and a maple-mustard vinaigrette create a salad that is hearty enough for dinner but fresh enough for lunch. Each bite is a celebration of the fall harvest and makes healthy eating feel vibrant and comforting.
The first time I made this was after a rainy trip to the farmer’s market and it instantly became our family’s favorite autumn meal for both slow Saturdays and quick Monday lunches.
Ingredients
- Pearled farro: Adds a chewy nutty grain base Choose pearled for quicker cooking and a plump texture
- Vegetable broth or water: Enhances farro flavor Use low-sodium broth for a richer taste
- Sweet potato: Naturally sweet and soaks up caramelized flavors Pick firm orange-fleshed ones with no blemishes
- Carrots: Offer mild earthiness and color Choose medium carrots for consistent roasting
- Beet: Deep magenta and earthy Adds nutrition and color Opt for small smooth beets for easy peeling
- Olive oil: Helps roasting and dressing Take a robust extra-virgin oil if possible
- Fresh thyme: Gives fragrant garden aroma over the roasted vegetables Use leaves from tender sprigs
- Apple: A crisp tart-sweet crunch Honeycrisp or Fuji varieties are juicy and hold shape
- Toasted pepitas: Crunch and nutty green flavor Buy whole unsalted and toast lightly in a dry pan
- Goat cheese: Tangy creaminess Soft log style crumbles best opt for high-quality chevre
- Baby spinach or mixed greens: Fresh leafy base for everything Crisp leaves with no wilted spots work best
- Apple cider vinegar: Zesty edge for the vinaigrette Raw unfiltered for best flavor
- Dijon mustard: Creamy bite and helps vinaigrette emulsify Stick to smooth traditional Dijon
- Pure maple syrup: Sweetens and rounds out vinaigrette Use real maple for depth
- Salt and black pepper: Season every layer Use fine sea salt and freshly cracked pepper for best results
Instructions
- Cook the Farro:
- Combine rinsed pearled farro and water or broth in a medium saucepan with a pinch of salt. Bring to a boil over medium-high heat then reduce the heat to low and cover. Let simmer until the grains are tender but slightly chewy about twenty to twenty five minutes. Once done drain any extra liquid and fluff farro with a fork to keep the grains separate and light.
- Roast the Vegetables:
- Preheat your oven to four hundred degrees Fahrenheit. While it heats toss your sweet potato carrots and beet cubes with olive oil and a sprinkle of fresh thyme leaves in a mixing bowl. Season generously with salt and freshly cracked pepper making sure all veggie pieces are coated. Spread the cubes out onto a baking sheet in a single layer for even caramelization. Roast for twenty five to thirty minutes stirring once halfway to ensure all sides get golden brown edges. Let the vegetables cool slightly before adding to the salad.
- Prepare the Vinaigrette:
- Whisk together extra-virgin olive oil apple cider vinegar Dijon mustard and pure maple syrup in a small bowl or shake in a jar. Season with salt and black pepper to taste. Whisk until the vinaigrette is fully blended and slightly thick. Taste and adjust sweetness or acidity as desired before dressing the salad.
- Assemble the Salad:
- In a large serving bowl add cooked farro roasted vegetables apple slices and baby spinach. Gently toss ingredients by hand or with two large spoons to mix but do not bruise the apples or greens. Drizzle in the vinaigrette evenly and toss again to coat every element with the flavors of the dressing.
- Finish and Serve:
- Divide the salad among four individual bowls or plates for easy serving. Top each portion with a sprinkle of toasted pepitas and crumbled goat cheese. Serve immediately while some ingredients are still slightly warm for extra comfort or enjoy at room temperature for a classic grain salad.
Pin Goat cheese is my pantry champion for quick flavor boosts and a bit of indulgence in salads I remember making this for my partner’s first fall birthday with a creamy local goat cheese and now it is requested every year as a special tradition.
Storage Tips
Store leftover salad minus greens in an airtight container in the fridge for up to four days. Keep the vinaigrette separate until ready to serve and toss the greens in fresh for best texture. If you want to prep farro and veggies ahead batch roast and cook then cool before combining.
Ingredient Substitutions
Swap farro for cooked quinoa or brown rice if gluten-free is needed. For a vegan version use a tangy vegan cheese or simply add more pepitas for extra protein and crunch. Try roasted parsnip or delicata squash when sweet potato or beet is unavailable.
Serving Suggestions
Serve this grain salad as a main dish or bulking side for cozy gatherings. It goes especially well with a bowl of pumpkin soup in late fall. For potlucks use a platter and pile ingredients in sections letting everyone build their own bowl.
Pin This salad will bring vibrant color and comfort to your table all season long. Enjoy it warm or cold for a fresh autumn meal.
Recipe Questions
- → Can I prepare the farro and vegetables ahead of time?
Yes, you can cook the farro and roast the vegetables in advance. Store them separately in airtight containers in the refrigerator, then assemble everything fresh when ready to serve.
- → What can I use instead of goat cheese?
Feta or ricotta salata work well as a substitute. For a vegan option, try a crumbly plant-based cheese or omit it entirely.
- → Is this dish suitable for a gluten-free diet?
Farro contains gluten. Substitute with cooked quinoa or brown rice for a gluten-free alternative.
- → Which apples are best for this salad?
Honeycrisp and Fuji apples offer a sweet, crisp contrast that pairs well with roasted vegetables and tangy cheese.
- → How can I add more protein?
For extra protein, add cooked chickpeas, white beans, or grilled chicken to the salad during assembly.
- → Can this salad be served warm or cold?
This dish is delicious served either warm, at room temperature, or chilled—simply adjust to your preference.